These incredibly Easy Christmas Cookies are vegan, surprisingly delicious, and a real time-saver during the Christmas rush. Have fun decorating them or leave them plain. In any case, share them with your friends and family.
Baking seasonal treats is, to me, the best part of Christmas. It takes me back to my childhood when the whole family would gather together for a Christmas baking marathon.
Over 3 days, we would bake an unimaginable amount and variety of cookies and treats to gift to everyone we know:) Some of the happiest memories I have.
The recipes that I treasure most are over 100 years old. They were passed down from my great-grandma to my grandma, and so on, through the generations.
That is why today, nothing gets me more in the holiday spirit than baking cookies!
Unfortunately, here in London, I do not have the precious collaboration of my family. So I have had to come up with some recipes that don’t require so much effort.
After all, Christmas baking doesn’t have to involve pastry chef skills and fancy decorating tools. It is as simple as can be.
So, today, I am sharing an incredibly easy Christmas cookie recipe. To ensure they tick all the right boxes, I confirm they are delicious, healthy, and vegan!
To double the fun, I also include a recipe for a vegan royal icing in case you do want to spend some time (and you really should) decorating them.
Well, what are you waiting for? Grab your apron and let’s bake for Santa!
What To Love About These Easy Christmas Cookies
- The dough takes only 5 minutes to make and there’s no resting time
- It’s the healthiest Christmas cookie recipe I know of
- They are eggless and dairy-free to make all your vegan friends happy
- They’re a great alternative for folks who are not into cinnamon and other seasonal spices
- You can prepare the dough and cut out the cookies ahead of time, then freeze up to 2 months. When you’re ready to bake, take them out of the freezer and arrange on a baking sheet. Add an extra 5 minutes of baking time, and enjoy!
- The cookies keep for 2-3 weeks stored in an airtight container.
Tips For Decorating These Vegan Christmas Cookies
When I say incredibly easy, I mean that this recipe doesn’t require any particular know-how to come out nicely. However, I will share some of my tips in case you want to decorate them, or any other cookies.
- Make sure you don’t roll the dough out too thin, as your cookies will lose their shape or develop an uneven surface during baking. Ideally, your dough should be no thinner than 1/4 inch (6mm).
- Freezing the cut-out cookies for 5 minutes before baking them also can help them to hold their shape.
- Dipping the cutter in a small bowl with flour will help you to have precise edges.
- When cutting out the cookies, avoid excess flour on the surface of your dough as it will be impossible to remove them from the baking sheet without crumbling. Too much flour also can make your cookies look ‘dusty’ and ruin the lovely brown cocoa color.
- When it comes to decorating with royal icing, I find it much easier to use a decorating pen or even a small squeeze bottle rather than a piping bag.
You can fill a mason jar, or you can pack them in little bags. Either way, they make a very nice gift.
Get messy and make sure to snap a picture for your Christmas album…who knows, maybe someone in your family will still be making this recipe in a hundred years:)
Now that you are all set to win this year’s Christmas cookie challenge, it’s time to share.
You can also try these vegan gingerbread cookies!
You might also enjoy reading
- 25 SMASHING (SOCIALLY ACCEPTABLE) CHRISTMAS ACTIVITIES FOR THE 2020 HOLIDAY CHECKLIST
- CHAI SPICE APPLE CAKE
- 10 HOLIDAY OUTFITS FROM THE CHRISTMAS CAPSULE WARDROBE 2020
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Easy Christmas Cookies
Ingredients
For the Cookies
- 1 3/4 cups (220g) all-purpose or wholemeal flour
- 1 cup (30g) cocoa powder
- 1/2 cup (90g) light brown sugar
- 1/4 cup 60g) cold water
- 1/4 cup (60g) sunflower oil (or any other vegetable oil)
- 1 tsp baking powder
For the icing
- 1 cup (120g) confectioners' sugar, sifted
- 1 tbsp lemon juice
- 1 tbsp water
Instructions
- Preheat the oven to 375°F (190°C) degrees.
- In a bowl combine flour, cocoa powder, and baking powder. Set aside.
- In a different bowl, add the water and oil. Pour in the sugar and whisk until it dissolves.
- Pour the liquid into the dry ingredients and work to form a smooth dough.
- Roll out the dough on a lightly floured surface to about 1/4 inch (6mm) thick.6. Cut out the cookies and arrange them on a parchment-lined baking sheet.
- Bake for about 12 minutes and allow to cool down completely before removing to wire racks.
- When you’re ready to decorate, make the icing: Mix the lemon juice and oat milk with the confectioners' sugar. The icing should be thick but pourable and should hold its shape.
- Transfer the icing to a decorating pen (or a piping bag with a fine nozzle) and decorate the cookies as you like.
- Leave the cookies to dry flat for at least 2 hours before storing in an airtight container.
